Chicken Cordon Bleu
| Submitted by: Emily Patterson Harris, MLS, 1977 |
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Ann Riccardi, my classmate in graduate school, gave me this recipe as part of a class project. It was many years ago. I have fond memories of my time at UB.
| Servings: 6 | Cultural Connection: Europe |
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Ingredients
| 3 whole chicken breasts, split, skinned and boned (have butcher split and bone) | 6 slices boiled ham | 6 slices or pieces of cheese (Swiss is good) |
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| 2 tbsp butter | 1 can cream of chicken soup | ¼ cup dry, white wine |
Instructions
- Pound down chicken, place slice of ham and cheese on each piece.
- Roll up, secure with toothpicks.
- Brown in butter, stir in soup and wine.
- Cover, cook over low heat for 20 minutes or until tender, stirring occasionally.
